• 850g orange sweet potato, peeled and cubed
  • 30ml olive oil
  • salt and milled black pepper, to taste
  • 1 onion, peeled and chopped
  • 3 garlic cloves, crushed
  • 10ml Thai red curry paste
  • 1ℓ chicken or vegetable stock
  • 30ml maple syrup
  • 125ml cream


  • extra maple syrup
  • chopped chives
  • paprika or smoked paprika (optional)
  • fresh, crusty bread or crostini


  1. Preheat the oven to 180°C.
  2. Place the sweet potato in a large roasting pan and drizzle with 15ml olive oil. Season well with salt and pepper and roast for 20–30 minutes, or until it’s tender and has a crispy golden edge. Set aside.
  3. In a large pan, heat the remaining 15ml oil and cook the onion and garlic over a very low heat for about 5–10 minutes, or until the onion is cooked.
  4. Stir in the curry paste and sweet potato and mix well.
  5. Add the chicken stock, cover and simmer for about 10–15 minutes. Cool and blend the soup in batches in a food processor until smooth.
  6. Return the soup to the pan. Stir in the maple syrup and cream. Cook, stirring, for 2 minutes, or until heated through. Season to taste with salt and pepper.
  7. Serve the soup in warmed bowls, topped with a drizzle of maple syrup, chopped chives and a pinch of paprika, if desired. Serve with crusty bread or crostini.(Serves 4–6)